STUFFED MUSHROOMS
1 Lb pkg of LightLife Gimme Lean Sausage (meat free)
1 whole med white onion diced finely
3 med white mushrooms diced finely
1 tsp Italian seasoning
1 tsp Poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed fennel seeds
S&P to taste
1 cup +- of veg broth, add as needed to saute'
2 cups fine bread crumbs
2 cups finely diced fresh spinach
8-10 large mushrooms, stem removed, cleaned well.
In large saucepan, saute' onions and gimme lean sausage with veg broth until onions are getting tender, then add the mushrooms and continue cooking until cooked through. Add the chopped spinach the last 5 minutes and cook until wilted. Remove from heat and let cool. Once cool enough to touch, use fingers to crumble into little pieces. Combine with the bread crumbs. Use fingers to combine well. Form into balls and press into the mushrooms. Bake at 375 degrees in covered baking dish with water in bottom to steam the mushrooms as they bake for 30- 45 min. Uncover and cook for another 15 min. Top with vegan parmesan or nutritional yeast as desired. Shown are stuffed into Portobello mushrooms and also regular white mushrooms, they were both good, (I loved the Portobello) so just choose your favorite. Enjoy!
1 Lb pkg of LightLife Gimme Lean Sausage (meat free)
1 whole med white onion diced finely
3 med white mushrooms diced finely
1 tsp Italian seasoning
1 tsp Poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed fennel seeds
S&P to taste
1 cup +- of veg broth, add as needed to saute'
2 cups fine bread crumbs
2 cups finely diced fresh spinach
8-10 large mushrooms, stem removed, cleaned well.
In large saucepan, saute' onions and gimme lean sausage with veg broth until onions are getting tender, then add the mushrooms and continue cooking until cooked through. Add the chopped spinach the last 5 minutes and cook until wilted. Remove from heat and let cool. Once cool enough to touch, use fingers to crumble into little pieces. Combine with the bread crumbs. Use fingers to combine well. Form into balls and press into the mushrooms. Bake at 375 degrees in covered baking dish with water in bottom to steam the mushrooms as they bake for 30- 45 min. Uncover and cook for another 15 min. Top with vegan parmesan or nutritional yeast as desired. Shown are stuffed into Portobello mushrooms and also regular white mushrooms, they were both good, (I loved the Portobello) so just choose your favorite. Enjoy!
